Chicken Tortilla Soup Preparation

A warm, smoky soup packed with protein and fiber for a satisfying southwest-inspired dinner.

Chicken Tortilla Soup Preparation

Included Ingredients

Chicken, beans, tomatoes, onion, lime, beans, bouillon, corn, tomatoes, chilies, cilantro, seasonings.

Groceries Needed

  • Low-fat sour cream
  • Cilantro
  • Avocado
  • Cheese
  • Tortilla strips

Optional Additions

  • Chili powder (for stronger flavor)
  • Fresh lime juice (for stronger flavor)

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Top with cilantro, grated cheese, fresh avocado, and tortilla strips.

Low Carb Serving Option:

Serve with a green salad and vegetables and lower carb tortillas.

Small

Meals feed 2-3

Stovetop

Cook from frozen in medium saucepan over medium heat. Add 1 cup of water and break up as it thaws and cooks. Bring to a boil. Reduce heat to low, cover and cook for 25-30 minutes. Can also cooked thawed, If using this method, cook for 15-20 minutes. For a creamier soup, add low-plain greek yogurt.

Pressure Cooker

Add 1 cup of water. Cook on manual for 15-20 min, or to an internal temperature of 165 F, natural pressure release. *If chicken isn't cooked through after 20 minutes, shred and return to pressure cooker. Cook on sauté setting until cooked through. For a creamier soup, add ⅛ cup l low-plain greek yogurt

Slow Cooker

Add 1 cup of water. Using a 1.5-2 quart slow cooker, cook on low 3-4 hours or to an internal temperature of 165 F. Remove chicken and shred. Return to pot for 10-15 minutes before serving. For a creamier soup, add ⅛ cup l low-plain greek yogurt

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Chili Powder | ½ tsp

Squeeze of fresh lime juice

Medium

Meals feed 4-6

Slow Cooker

Add 2 cups water. Cook on low 3-4 hours, or to an internal temperature of 165° F. Remove chicken and shred. Return to pot for 10-15 minutes before serving. For creamier soup, add ⅓ cup low-plain greek yogur

Pressure Cooker

Add 2 cups water. Cook on manual for 30 minutes, or to internal temperature of 165° F. Natural pressure release. For creamier soup, add ⅓ cup low-plain greek yogurt. *If chicken isn’t cooked through after 30 minutes, shred and return to pressure cooker on sauté setting

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Chili Powder | 1 tsp

Squeeze of fresh lime juice

Nutrition Facts

Serving Size | 1 cup
247 Calories | 3.8g Total Fat | 25.2g Carbs | 7g Fiber | 29.1g Protein | 8.2g Sugars | 0.8g Sat. Fat | 989mg Sodium

Allergens: Corn. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.